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It is one of the most cultivated apple varieties worldwide. At its optimal ripeness, it has a round shape, reddish skin color, crispy and juicy flesh, slightly bitter taste, and is rich in fructose. The skin is thin and shiny, with a greenish-yellow color when ripe. The pulp is tender, yet firm and juicy. The fiber content of apples, mainly pectin, is considered beneficial for gastrointestinal functions while helping to balance blood sugar and cholesterol levels. More recently, it has been indicated that apples contain high levels of compounds that act as antioxidants and may help provide protection against cardiovascular diseases and cancer. These compounds, known as phytochemicals, also include quercetin, ellagic acid, and caffeic acid. Apples have a high water content and provide minerals such as potassium, phosphorus, calcium, and iron, as well as vitamins A, B1, B2, B6, C, and E, folic acid, and niacin. Niacin is also known as vitamin B3. Apples have low protein, fat, and sodium content. Phosphorus is also important for health and is mainly found in milk, although its content in fruits is not very high. Three apples a day provide the necessary supply of vitamin C for the body.